We believe that your tea experience should be completely personal. Individual taste buds are unique and there is no right or wrong way to brew tea. Therefore we encourage tea lovers to not necessarily bind to traditional methods but let their experience, and discovery guide them. After all, that is where the joy of drinking tea lies. You should try different amounts of tea, steeping time, and water temperature to find the perfect taste you'll fall in love with.
The Art of Brewing
Each method unlocks a different character of this tea.
Choose the ritual that suits your moment.
Iced teas
Of course, you can! High-quality loose-leaf teas make the most refreshing iced teas—smooth, crisp, and oh-so-quenching!
While some might call it blasphemous to add sweetener/sugar to high-quality loose-leaf teas, here in Texas, where sweet iced tea is a beloved tradition, we have been using our loose-leaf to uplift the iced tea experience.
We have tried and perfected the art of turning your favorite loose-leaf tea into a delicious iced delight.
It's time to try it for yourself. Here's how we do it:
Pro tip: Feel free to experiment with water amounts, temperature, steeping time, tea quantity, and sweetener quantity to find your perfect balance.
Steep suggestions for iced teas:
Amount of Water: 2 Liters
Amount of Loose Tea: 10-12 grams (5-6 teaspoons)
Steeping Time: 15-20 minutes
Steeping Temperature: 190-200°F
| Steps to Brew Iced Tea: |
|---|
| Step 1: Start with a 2-liter batch. Boil water, then remove it from heat. Let it cool for 1-2 minutes until it's around 190-200°F. |
| Step 2: Add loose-leaf tea. Add 10 to 12 grams of your favorite loose-leaf tea OR 5 to 6 teaspoons. |
| Step 3: Steep the tea. Steep for 15-20 minutes (or longer if you prefer a stronger brew). |
| Step 4: Strain and cool. Strain the tea, then let it cool down. Add ice. (Pro tip: For best flavor, let it chill in the fridge for a few hours or overnight. Add ice when you drink.) |
| Step 5: Sweeten to taste. Add your favorite sweetener, but remember that balance is key—don’t let the sweetener overpower the tea’s flavor. (Pro tip: As you sip, let the tea linger in your mouth for a couple of seconds to fully enjoy its rich flavors.) |
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Most Darjeeling gardens lie between 3,000 and 5,800 ft, while Nepal's Ilam plantations rise to about 6,300 – 6,600 ft above sea level — roughly 500 to 1,000 ft higher on average. At this height, cooler nights and thinner air slow the plant’s metabolism, allowing amino acids and aromatic compounds to build naturally. The result is a cup that’s creamier, less brisk, and more layered, with a smooth malt-honey body that lingers far longer than typical Darjeeling profiles.
This golden-tippy autumn flush makes up less than 2% of Ilam’s total black-tea output. Each kilogram requires around 4,800 – 5,200 buds and tender leaves, all hand-plucked within a brief two-week harvest window in late autumn when leaf sap is thickest. The limited yield and manual selection make it one of the most exclusive high-elevation black teas in the Himalayas.
An 8 oz cup contains about 50–55 mg of caffeine and 18–22 mg of L-theanine. That 2.5 : 1 ratio produces focused clarity without the caffeine crash — a calm, sustained energy that connoisseurs prize in high-mountain teas.
The tea’s signature texture comes from its balanced theaflavin (~90 mg/cup) and thearubigin (~220 mg/cup) composition, achieved through slower oxidation in the cool Ilam climate. This chemistry, coupled with natural amino acids from first-flush buds, yields a velvety liquor with a honeyed malt depth — thicker than most mid-altitude Himalayan teas.
At ~6,500 ft, each 1 °C drop in mean temperature slows photosynthesis by ~6%. This concentrates:
Together they create a smoother, more aromatic cup — naturally sweet with mineral purity and floral nuance.
Primary notes of caramelized honey and toasted cashew, followed by hints of dried apricot and Himalayan malt, finishing with a buttery, woody sweetness that lingers for minutes.
Each cup delivers roughly 400–420 mg of polyphenols (theaflavins, thearubigins, catechins) — about 15–20 % higher than standard Darjeeling autumn flushes. The region’s mineral-rich volcanic soil also contributes trace elements such as manganese, zinc, and magnesium, which enhance both antioxidant stability and mouthfeel.
The October–November harvest is marked by lower humidity and cooler nights, which reduce leaf moisture and concentrate sap sugars. This yields a liquor that’s dense, honey-mellow, and naturally sweet, with a calm, satisfying body ideal for mindful sipping.
Stored airtight and cool (< 70 °F / 21 °C), the tea keeps peak aroma and sweetness for 18–24 months. Its low moisture content (~2.8 %) and natural antioxidant density make it more stable than most mid-altitude teas.
